An Egg-citing Week Ahead!

Die Easter Eggs

It’s Egg Week at Eat Smart Idaho!

We’re bringing you egg cooking, egg safety and egg-citing recipes. 

5 Egg-spert Questions About Easter Eggs

  1. How can I safely color and decorate hard-cooked eggs? Wash your hands between all the steps of cooking, cooling, dyeing and decorating.
  2. Can I use anything to decorate the eggs, such as pens and paints? No. Use only food-safe dye and decorations. Follow the manufacturer’s directions for best color results.
  3. How long are hard-cooked eggs safe to eat? Hard-cooked eggs (refrigerated within two hours of cooking) should be used within one week.
  4. Why do hard-cooked eggs spoil faster than fresh eggs? Fresh shell eggs have a protective coating that is washed away when they are hard-cooked. This leaves the pores in the shell open for bacteria to enter. Keep the eggs refrigerated as much as possible. (Below 40°F)
  5. Can I hide the colored eggs ahead of time? If you plan to eat your Easter eggs after the hunt, follow these rules:
    • Put them where they won’t have contact with animals or lawn chemicals.
    • After you’ve found all the hidden eggs, throw out any that are cracked.
    • Easter egg hunts should not exceed two hours. Hard-boiled eggs have a short window for consumption when not refrigerated. Consider coloring one set of eggs for the hunt and another set for eating.

How to Make Egg-Squisite Hard-Boiled Eggs

Hard cooking eggs should kill Salmonella bacteria but will not keep them from spoiling or getting re-contaminated. Refrigerate hard-cooked eggs before dyeing them and keep them refrigerated when you are not using them. Do not leave eggs out of the refrigerator for more than two hours.


  1. Place a single layer of eggs in a saucepan.
  2. Add cold water to come at least 1 inch above the eggs.
  3. Cover and bring the water to a boil; turn off the heat.
  4. Let the eggs stand covered in the hot water. Set a timer: 15 minutes for 5. large eggs, 12 minutes for medium, and 18 minutes for extra-large.
  5. Immediately run cold water over the eggs; when they are cool, drain and refrigerate.

Classic Egg Salad Sandwich

This classic egg salad is delicious served between two slices of toasted rustic whole wheat bread.
Course Brunch, Lunch, Main Course
Cuisine American
Servings 4 Sandwiches


  • 6 eggs hard-boiled and peeled
  • 1 tablespoon lemon juice
  • 1/4 cup mayo
  • 1 tablespoon yellow mustard
  • 1/2 cup celery finely chopped
  • 1/4 cup green onions thinly sliced
  • 4-8 lettuce leaves
  • 8 slices whole wheat bread


  • Chop eggs.
  • In a medium bowl, combine mayonnaise, lemon juice, mustard, and pepper.
  • Add chopped eggs, celery, green onions, and mix well.
  • Serve on wheat bread with crisp lettuce leaves.


Cover and refrigerate leftover egg salad. Use within 3 days.
Keyword celery, Easter, Eggs, green onions, hard-boiled eggs, Lemon, lemon juice, lettuce, mustard, sandwich

Buffalo Deviled Eggs in Celery

Crunchy and spicy: A tasty snack.
Course Appetizer, Side Dish
Cuisine American
Servings 6


  • 8 hard-boiled eggs peeled & chopped
  • 3 tablespoons low-sodium mayo
  • 2 tablespoons chives finely chopped (divide in half)
  • 1 tablespoon lemon juice
  • 1 tablespoon Buffalo-style hot sauce Your favorite wing sauce
  • 1 teaspoon paprika divide in half
  • 1/4 teaspoon black pepper
  • 3 stalks celery cut into 4-inch pieces


  • 1 tablespoon chives finely chopped
  • 1/2 teaspoon paprika


  • Combine eggs, mayo, 1 tablespoon each of the chives, lemon juice, hot sauce, 1/2 teaspoon paprika, and pepper.
  • Spoon onto each celery stalk.
  • Top each celery stalk with paprika and chives.
Keyword buffalo, celery, chives, Easter, Eggs, hard-boiled, hot sauce, Lemon, mayonaise, paprika, Spicy

Shakshuka- Saucy & Spicy Eggs with Toasted Whole-Grain Bread

Shakshuka may be popular on big city menus but it’s really an easy, old-fashioned Israeli breakfast. It is delicious any time but makes an egg-cellent main dish for Easter brunch!
Servings 6


  • 3 tablespoons olive oil or vegetable oil
  • 1 medium onion chopped
  • 1 red bell pepper cored and shopped
  • 2 cloves garlic minced (or 1/2 teaspoon garlic powder)
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper
  • 1 tsp cumin optional
  • 1 tsp paprika optional
  • 2 tablespoons tomato paste
  • 1 28-ounce can diced tomatoes
  • 8 eggs
  • 1/3 cup feta cheese or another crumbly cheese if you like
  • 1 bunch cilantro chopped


  • Preheat oven to 400°f.
  • Heat oil in ovenproof skillet, on a stove over medium heat.
  • Cook onion, red pepper, garlic, chili powder, cumin, paprika, and pepper for about 5 minutes or until vegetables start to soften.
  • Stir in tomato paste and tomatoes; bring to simmer.
  • Reduce heat to low an cook, stirring occasionally, for about 15 minutes or until sauce has thickened.
  • Make 6 to 8 wells in the sauce with spoon; crack egg into each well.
  • Transfer pan to oven. Cook for 5 to 8 minutes or until eggs are cooked.
  • Top with cheese and cilantro.
  • Serve with toasted pita bread or crusty whole grain bread.


All recipes courtesy of the American Egg Board-

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